Best Beer Cheese Soup
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5.0
6 reviews
Excellent
Best Beer Cheese Soup
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Beer Cheese Soup is the best comforting, fall soup to make. This recipe does take a little time, as you develop the flavors by reducing your stock, beer and mirepoix (onion, celery, carrot mixture), but it's not hard and the end results are spectacular!
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Ingredients
- 4 tablespoons butter replace with olive oil or a vegetable oil
- 1 small onion chopped (sweet onion, yellow or white onion or ½ large onion)
- 2 large carrots peeled and chopped
- 2 talks celery chopped
- 3 cloves garlic minced
- 1/4 cup flour substitute GF all purpose flour
- 3-4 cups chicken broth Can use chicken stock or veggie stock, watch sodium content on the broths
- 12 ounce beer 1 can or bottled, replace with non-alcoholic beer, GF beer or replace with additional water or broth
- 4 oz cream cheese softened
- 8 oz sharp cheddar cheese grated (I used white cheddar)
- 8 oz Colby jack cheese grated (try other cheeses too, smoked gouda, smoked cheddar)
- 1 cup half-and-half may substitute with milk or even water
- 1 teaspoon Dijon mustard heaping
- 1 1/2-2 teaspoons Worcestershire sauce I used 1 ½ tsp, helps if soup gets bitter
- pepper Salt to taste, I did not use any salt as the cheese and broths were salty enough.
- 4 trips Bacon cooked and crumbled (omit if vegetarian)
Instructions
- In a 4 qt (or larger, so you don't make a mess), over medium heat, melt butter (or heat oil), adding chopped onion, celery, and carrots; cooking until soft and slightly browned, it'll take 7-8 minutes, during the last minute add the garlic.
- Sprinkle the flour over the vegetable mixture and "cook" stirring constantly about 2 minutes, mixture should be smooth and browned slightly.
- Pour in chicken stock, whisking constantly, then pour in beer, whisking to combine and bring to a simmer. Reduce heat and simmer, uncovered for 40-45 minutes until thick, dark brown and reduced. Stir occasionally. Strain through a fine mesh sieve, reserving cooked veggies.
- Pour beer mixture into the same pot and bring to simmer over low heat. Plop in cream cheese and whisk until smooth and combined. Next toss in shredded cheddar and Colby cheese, about ⅓ cup at a time, a small handful is a good guide. Whisking until melted after each addition. Stir in half-and-half, mustard and Worcestershire sauce, heat until just starting to simmer.
- To finish, stir in reserved cooked vegetables, check seasonings; add salt (careful, taste first) and pepper to taste. Garnish with a little more shredded cheese and crumbled bacon, if desired.
Equipments used:
Notes
- Best Beers | A basic Wheat beer, lager or even a porter, use your favorite beer, my only caution in using IPA's as they can be too hoppy, causing bitterness in the soup.
- Vegetarian? Omit the bacon, substitute veggie broth for chicken broth.
- Gluten Free? Substitute beer for a gluten free beer or substitute with chicken or even beef broth. Swap the flour out for a good 1-to-1 GF All Purpose Flour.
- How to Fix Bitter Soup | The simplest way is to add something a little vinegar-y, which is why this has Worcestershire sauce in it, in fact I increased the amount from the original recipe. You could also try a little soy sauce or even a teaspoon of apple cider vinegar. The best way to avoid bitter soup is avoid using a hoppy, Pale Ale style beer. Stick with a clean Belgian ale if you are worried about bitterness, or a simple Oktoberfest style ale or lager.
- How to Fix Salty Soup | The easiest solution is dilute it! Add more water or stock, just make sure the stock is not super salty! I've also heard adding a half a potato works to soak up some of the salt, but I've never tried that personally.
- Freeze Cheese Soup | Cool completely before freezing, you may want to freeze in individual sized microwavable containers. Lasts up to 3 months in the freezer.
- Best Way to Reheat Cheese Soups
- A LIGHTER BEER CHEESE SOUP
- Add a little water and then heating on low heat (50% for 1 minute at a time) in the microwave; stirring in between. It did not separate at all.
- Additionally, reheat your desired portion on the stovetop over very low heat, stirring and whisking in a little water or stock.
- If you do get separation, try adding a bit of starch or even cream to the mixture and whisk well to combine. Or add a touch more of an acid, such as apple cider vinegar, Worcestershire sauce or a little bit of lemon. start with a teaspoon at a time, you don't want to alter the taste.
- Separated or curdled cheese soup, may not look pretty, but safe to eat!
- use olive oil or avocado oil instead of butter
- omit the flour, though you could get separation in the cheese mixture
- you could omit the beer, try a lite beer
- omit the cream cheese
- replace the half-and-half with milk of choice, water or a lite chicken or vegetable broth
Nutrition Information
Show Details
Serving
1serving
Calories
475kcal
(24%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
102mg
(34%)
Sodium
608mg
(25%)
Potassium
343mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
4096IU
(82%)
Vitamin C
3mg
(3%)
Calcium
464mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 475kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 608mg | 25% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4096IU | 82% |
| Vitamin C | 3mg | 3% |
| Calcium | 464mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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